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Greek Baked Ziti (Pastitsio)

In the Greek version of baked ziti, the noodles are mixed with two sauces: a lamb-and-tomato sauce and a milk-and-cheese sauce. I lightened the cream sauce by using 2% milk and fewer eggs. The casserole keeps for days in the refrigerator and cuts into neat little squares for reheating.

Serves 10 (serving size: 1/10 of casserole)

Ingredients

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1 tablespoon olive oil

1 3/4 cups chopped onion

1 large garlic clove, minced

1/2 pound lean ground lamb

1/2 pound ground sirloin

3 (14.5-ounce) cans unsalted diced tomatoes, undrained

1 teaspoon dried oregano

1 teaspoon salt, divided

1/2 teaspoon ground cinnamon

2 tablespoons butter

1/4 cup all-purpose flour

3 cups 2% reduced-fat milk, divided

3 large eggs, lightly beaten

3/4 cup crumbled feta cheese, divided

10 ounce uncooked ziti (short tube-shaped pasta)

Cooking spray

1/4 cup dry breadcrumbs

Fresh oregano leaves (optional)

Preparation

Hands-on: 51 Minutes

Total: 1 Hour, 55 Minutes

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add lamb and beef; cook 4 minutes or until browned, stirring to crumble. Add tomatoes, oregano, 1/2 teaspoon salt, and cinnamon; bring to a simmer over medium-high heat. Reduce heat to low, and cook 20 minutes, stirring occasionally and mashing with a spatula or flat side of a wooden spoon. Remove from heat; set aside.

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